One of the classic Filipino dishes is adobo that we have a lot of variations of it – chicken adobo, pork adobo, adobong puti, adobo with boiled egg, adobo with pineapple, vegetable adobo (sitaw, kangkong, etc), adobong pusit, adobong galunggong… name it! 🙂
It should be an easy dish to cook but the key is the right ratio of everything. Too much soy sauce will make it salty, too much vinegar will make it taste like paksiw and too much water will make it bland.
My adobo is always tsambahan (by luck). I always cook it without measurements, I just feel how much to add of everything. Of course, it does not always tastes good when I do that, and so I don’t usually cook adobo. Hahaha!
Mama also does it tsambahan style but she’s more pro than me. So I asked her to share her recipe to me. She was hesitant at first because she does not do measurements neither. I told her that I’ll cook it her style and she does not have to worry about the measurements, I’ll be the one doing it. She gave in. 🙂
This recipe is how Mama cooks chicken adobo at home. Hope you like it like I do. 🙂
- 1 kg chicken, cut into serving pieces
- 1/4 cup soy sauce
- 1/8 cup or 2 tbsp oyster sauce
- 6 gloves garlic, crushed and minced
- 1/2 tsp crushed black pepper
- 1 tbsp brown sugar
- 1 cup water
- 1/8 cup or 2 tbsp vinegar
- 3 pcs dried bay leaves
- 1 tsp black pepper corn
- In a large pan, put chicken, soy sauce, oyster sauce, garlic, crushed black pepper and sugar. Mix it well. You can marinate this for 1 to 3 hours but you can also skip that.
- Add water then mix together. Add vinegar and bring to a boil.
- Add dried bay leaves and pepper corn then cover the pan. Lower the heat and simmer for 20 to 30 minutes or until the chicken is tender.
- Remove the sauce and set aside. Stir fry the chicken on its own oil in medium heat for 2 to 3 minutes or until it turns brown.
- Lower the heat and put back the sauce. Simmer it down without cover for 10 to 12 minutes or until desired amount of sauce. Scoop out the sauce and pour it over the chicken occasionally.
Done! Serve hot and enjoy.
*Eating 1-day old adobo is also good. It actually tastes better. 🙂